Tuesday, November 15, 2005

Two days ago I wrote a post on how to make homemade beer bread. Since then, several of you have asked me about substituting whole wheat flour for some of the all-purpose flour in the recipe. Since I figured I could spare five minutes in the name of bread—and because I was getting curious myself—I baked this loaf of whole wheat beer bread a couple of hours ago.

Instead of the three cups of all-purpose (white) flour in the original recipe, I used two cups of whole wheat all-purpose flour and one cup of all-purpose flour. Both were organic. Organic flours bake up beautifully, don't cost a whole lot more than conventional, and are better for both you and the environment. Look for them in the bulk bins at natural foods stores and even some supermarkets.

I decided not to add any herbs or cheese to the basic mix. The batter was extremely thick and heavy, so I mixed in 1/4 cup (2 ounces/60 ml) of water along with the 12 ounces of beer. If it hadn't been nine o'clock in the morning, I would have opened a second bottle of beer and drunk the excess.

Within minutes of putting the bread in the oven, the kitchen smelled divine. I did let the finished loaf cool 20 minutes before cutting into it, but it wasn't easy. I tasted a warm slice slathered with organic butter and was very pleased with the results. This bread has a nice texture and is dense but not too heavy. It would stand up well to a hearty stew or chili.

I again used a bottle of our homebrewed Irish pale ale, and the flavor of the beer really came through. I think this version would also be good spread with cream cheese or herbed yogurt cheese. And after inhaling his warm test piece, Joe suggested covering toasted slices with sausage gravy. This bread has serious possibilities.

Heat the oven to 375 degrees. In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Slowly stir in beer and mix just until combined. The batter will be thick.

Spread in a greased 8-inch loaf pan (I love my Chicago Metallic Commercial Loaf Pans, which are great for baking yeast breads, too), brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature.

74 comments:

It's nearly nap time here, but dropped in for a quick visit to see what you've been up to. Nice to get greeted with another delish variation of an already good bread! Hope you are keeping warm -- I have been getting my room window ready for a treatment of covering to keep out the chilled northern air headed our way.

I am finally catching up on my reading and now I want to go bake bread! Amazingly enough, I have no whole-wheat flour in the house although I did bring home some free (several year old) good beer that we found in my mom-in-law's basement. Got a clue if beer is still useful for bread after four years in a fridge?

Got it! Thank you, Farmgirl, that looks divine. I love the idea of serving it with sausage gravy. Mmmm. In my world, that means the Grit's vegetarian "sausage" cream gravy, which is both better tasting and worse for you than any veg food has a right to be. :-)

Hi Michelle,So, by 'my honey' do you mean the sweet stuff in the jar or the sweet guy you live with? : )

Hi Kitchemage,I hear you on the catching up on the reading thing. I have been missing so many blogs!

No whole wheat flour in the house? No problem. Make my original version. Four year old beer? It is probably fine. I know our homebrewed beer tastes better the longer it ages. I've had some that I think was two years old. Only way to know for sure is to open it up. : )

Hi Abe/Happy,Nice to hear from you--and to hear that you know good bread Down Under. : )

Hi Jamie,Well, now you've got me thinking of sausage gravy. I think any kind would be just fine right about now. : )

Hi Rachel,You're very welcome. It was fun experimenting and being able to share the results.

Hi Kevin,I've never made yeast beer bread. When I read your comment I started thinking about taking a regular yeast bread recipe and using beer in place of some of the water. Is that what you mean? I think it might be interesting.

Hi Rae,It's a perfect excuse to buy a six-pack. And I bet your bread will come out just fine. (And if not, you can drown your sorrows.)

Kevin,A whole wheat yeast beer bread sounds like it would make really good turkey sandwiches. I baked sourdough onion rye loaves yesterday--I should have tried making them with some beer. I am definitely going to do some experimenting.

WARNING: Depending on the type of beer, cheese, and flour you use, the clean toothpick method of determining whether the bread is done may not work. I used part all purpose flour, part bread flour, and part spelt, a bavarian hefeweizen, and the standard amount of cheese, and took the bread out when the toothpick came out clean. However, it was still quite wet on the inside, even after letting cool for 20 minutes. The higher protein in the bread flour probably caused it to come out clean while still wet. If using similar ingredients, I would recommend waiting at least the full 45 minutes. The toothpick came out clean after 35. It was still tasty though.

Hi Anonymous,Thanks for the warning. I know peoples' ovens vary, but I always bake mine for the total 45 minutes.

Another thing to watch out for is the opposite problem that you had: a "wet" toothpick that is really covered with melted cheese and not uncooked batter. The bread is done, but you may not realize it.

I have no experience baking with spelt flour, so I have no idea what that might have done to the baking time, denseness of the bread, etc.

On my original beer bread post, I mentioned to someone whose bread came out tasty but like a rock that it was most likely the baking powder. Fresh baking powder is essential to the success of all baked goods. If you can't remember the last time you bought a new container (or if you live in a hot and humid climate), ditch the old and splurge on some fresh stuff. Well worth the couple of dollars. I prefer Rumford brand; I have good luck with it, and it doesn't contain aluminum like other brands do.

I followed your link to the Beer Bread recipe! YUM! I have been to those parties where you are charged $37.50 for a loaf of bread mix. Thank you so much for posting yours. I made it on Thursday night, and by Friday afternoon I had eaten the entire loaf! Hope you don't mind, but I want to bag up indiviual recipes and give them out with a bottle of beer (or the entire 6 pack) for christmas gifts for my neighbors.

I just made this bread using 1/2 cup of whole wheat and used 1 tsp of herbes de provence. It came out very well. I think I'll make some split pea soup tonight to go along with it. I have an old ham bone hanging around just dying to be stewed! :) Thanks for another great recipe.

Hi Dara,I'm so glad you enjoyed the beer bread. I could have sworn I replied to your comment ages ago, telling you that your holiday gift idea sounded wonderful, but apparently I never did. Oops. I hope your neighbors liked their treats!

Thanks for the recipe! I have made the original epicurious.com beer bread recipe for years but wondered how to make it more healthful with whole wheat flour. My husband requests your whole wheat version, his new favorite. I have also made it a flatbread for a beer pizza crust, combining all of his favorite foods onto one plate.

Well, **that** was loverly! I had some leftover pale ale from Saturday. In it went into the fastest making batter bread I've **ever* mixed up! The crust is crispy and the bread has a wonderful crumb. Really holds the melted butter. :) Stands up to sharp cheddar and cheshire. YUM!

I was so excited to find your recipe, since I've been looking for a whole wheat quick bread one to try. Although it smelled wonderful as it baked, it has come out of the oven all lumpy and dense. Where did I go wrong? Your advice would be so appreciated. I am generally a failure at bread baking.

I baked the beer bread. It smelled great,but it had a bitter, metallic aftertaste. Everything was fresh. Is one tablespoon of baking powder too much ? ewp1934@aol.com Or is that a characteristic of beer btead?

Hi Leta,My apologies for not getting back to you sooner. I'm sorry to hear that you had a beer bread flop. I'm not sure what went wrong; I haven't heard from anybody else whose bread came out lumpy. The only thing I can think of is that maybe the beer wasn't completely stirred into the batter, and there were lumps of dry flour left when you put it in the pan.

As far as the bread being very dense, my first guess is the baking powder. It's vital to use fresh baking powder; I learned this the hard way. If yours has been open more than a couple of months, especially if you live somewhere hot and humid, toss it out and buy a new container. It's amazing what a difference fresh baking powder can make!

I recommend Rumford brand, which I've been using for years. It doesn't contain any aluminum (most other brands of baking powder do), and as long as it's fresh, it always gives me good results.

Another thing you might try is using less whole wheat flour. As you can see, this recipe isn't 100% whole wheat, and that's because whole wheat flour doesn't act white flour--it's a lot heavier and produces denser baked goods. Flour varies so much by brand and type that yours may be heavier than what I used, and is simply making your dough too dense.

Another option is to try using a newly popular flour usually called "white whole wheat." It's 100% whole grain flour, but it's lighter than "regular" whole wheat flour. I've used it successfully in yeast breads and even some desserts, but I haven't tried it yet in beer bread.

Sometimes you'll see ads or packages saying that it can be used as a perfect substitute for all-purpose white flour, but this isn't true. It's not white flour and doesn't act like it! I've found it to be more like a cross between white and whole wheat flour.

I've been happy using King Arthur brand, which I've bought at Trader Joe's and Whole Foods.

Hope this helps. And I hope you'll give the beer bread another try! : )

My first thought is your baking powder. As far as the amount, out of curiosity I just did a quick search online for beer bread recipes and found that most call for 1 Tablespoon of baking powder for one loaf, so that shouldn't be the problem.

However, many brands contain aluminum, which is of course a metal. It should say on your container of baking powder if it does contain alumninum. I recommend Rumford brand which is aluminum-free and has given me good results for years.

You could certainly try using less baking powder, but I expect that your bread, especially if it's the whole wheat version, won't rise as much and will subsequently be heavier and denser.

The only other thing I can think of is that the metallic flavor might be coming from the beer you used. Not that it has metal in it, but perhaps the chemical reaction with the other ingredients in the batter (including the baking powder) along with that specific type of beer is for some reason giving it the metallic aftertaste.

Thank you very much for the wholemeal beer bread recipe..i added zing to it by adding some garlic, slighhtly cooked asparagus pieces and some shallots with oregano and rosemary, and sun flower seeds..wow the result is fantastic..i will be coming to your website every now and then for sure...i am a novice bread maker but want to bake my own bread at home...many thanks. Varshaa

I just baked this last night and it is so delicious! I used a bottle and a bit of a pale ale , ground up some fresh sage, and added a tiny bit of honey. I didn't even have a bread pan, i just turned it into a ball on top of a well greased pyrex baking dish, and voila! Marvelous recipe!

Hi - thanks for the recipe. I want to echo the comment from anonymous about the bitter taste. I used fresh Rumford aluminum-free baking powder and found the bread to have a nasty bitter taste - and I have made and tasted good beer bread before using another recipe. Having experienced the same bitter taste once before when my husband's usually brilliant pancakes turned out bad because he had accidentally put in a tablespoon rather than a teaspoon of baking powder, I really think this is the explanation. Next time I'm going to try it with half the amount of powder to see if it tastes better and still has enough rise. I'll let you know how it turns out.

Anonymous on 2/28,I've never tried using non-alcoholic beer, but I think it would work just fine.

Hi bbsantx,I'm so glad you went back and made a second loaf. What a wonderful combination of ingredients! Thanks for letting us know about your beer bread success.

Hi anonymous,No question is stupid! ; ) I pretty much bake all quick breads, cookies, cakes, pies, etc. in the middle of the oven. The only time I put the rack lower is when I'm making pizza or certain yeast breads on the baking stone. Happy baking!

I'm so happy my browser brought me to you! After two roomates moving and several sporadic culinary experiments, I have collected quite an ensemble of ingredients for someone who generally subsists on rice, veggies, and jello. I especially have a great deal of whole wheat flour. I came upon your recipe and loved it. I am absolutely shocked how easy it was. SHOCKED. My roomie and I ate some with strawberry jam, and it was yummy.

Can't wait to variate the recipe!

Also, I did some calculations, and 1 serving (eight servings per loaf) would be about 170 calories. It would be a great afternoon snack with honey or jam.

Now I have to figure out what to do with the cooking wine one of my roomie's left when he moved...

Hi CW,The alcohol in the beer won't harm the yeast, but since this is a quick bread recipe rather than a yeast bread recipe, you would need to adapt it, e.g. mixing the dough well and kneading it, letting it rise (ferment), then shaping the loaf and letting it rise a second time (proof).

The proportions of everything else would probably work fine, but what you might want to do is either take a yeast bread recipe you're already familiar with and substitute beer for some or all of the water, or try a yeast whole wheat bread recipe that specifically calls for beer. And I just happen to have one of those! : ) Kevin baked up some tasty little yeasted beer rolls (using a very strong beer) for our A Year In Bread blog, and you can find the recipe here. I don't see why you couldn't shape the dough into a loaf instead of rolls. In fact, I just might have to try that myself. Hope this helps. Happy baking!

Woohoo! finally a WHOLE WHEAT beer bread recipe that works! Beer bread is one of el Hubbito's absolute favorites, and since I have "gone whole grain" on him, he was complaining that he didn't get it anymore. Excellent recipe, ma'am. Also, should you have any left over (translation, hide the heels of the loaf in the freezer!) this makes AMAZING stuffing for chicken.

Wow! What a fun site. I "googled" beer bread recipes and this one came up. Yum! Thanks for helping my house smell so good! I had a lovely little gathering last night and had a lonely bottle of pale ale left, so into the batter it went. I also threw in the last of the sharp cheddar. I can't wait for lunch: I've a bowl of homemade veggie soup that needs a dipper. The bread is dense and moist and just delish. I'm looking forward to skulking around your site now. Thanks for the great recipe.

Just wanted to pop back in here, while my umpteenth (hundred and umpteenth?) loaf of whole wheat beer bread bakes. I'm the original "tasty brick/old baking powder" gal. I've made this bread so many times over the last few years that I can't count, first in New York and now on our farm -- perfect when I MUST HAVE BREAD NOW, perfect as a last minute potluck offering, perfect with Thanksgiving leftovers ... man. Thanks so much for this.

Tonight is the first time I'm trying it with our own flour - woo-hooo!

I am doing my 2nd batch of beer bread today, this time using 1/3 rye flour, I stuck to the rules and resifted all the flour. Sifting the flour is the key for a non-brick bread. I wanted a darker bread, so in addition to the rye flour, I used Beck's Dark beer. I know some say beer is beer, but I don't like american beers like Bud or Miller, just the micro brews (sorry big beer company)and only drink German or Canadian beer as a rule. Its got another 30 minutes to bake, but its already going up over the top of the bread pan. I also threw in some yeast for good measure. HAHA, now I'll have a classic 3stooges or Lucy loaf that pushes open the oven door?

Happy bread making everybody, and yes, pure fresh ground organic flour is the best. I am lucky to have a big brother that grows organic grains and has all the fan mills, grain mills and things.

I live in the Chicago area, and except for the winter snow & cold, its the best city in America.

More on rye beer bread, I made another fantastic loaf with caraway seed and a touch of fennel seed. Its awesome. I also made a more 'traditional' loaf of 100% whole wheat organic yeast bread 2 days ago, of course its gone too, except for what I managed to put in the freezer for later use. Needless to say, everybody loves my bread. :-)

I don't understand the philosophy or those that say KIDS don't like anything but those worthless 'air' bread. I grew up on real bread with a real crust, nobody can take that away from me.

Thanks to everybody that contributes to this great site, glad I found it, and I hope the best to you all for the new year.

As homebrewer, this really intrest me, I brew mostly ales, I have seen beer bread mix, at our homebrew store, but now want to try my own.Question, most macro brews off the shelf contain no yeast, due to pastuerization, Will my bread come out better using a yeasty homebrew?

Hi Anonymous homebrewer,Unless I'm away from home or teaching a cooking class, I make beer bread with our homebrewed Irish pale ale (it doesn't travel well). I know it gives the bread a really nice flavor, but I never thought about the yeast aspect, since I didn't realize that about macro beers and yeast. The bread gets its rise from the baking powder.

The best thing would probably be to do a side by side comparison. If you do, I hope you'll let us know what you find out! : )

I used it this weekend for making Communion bread for Sunday worship. I used the church's kitchen so the entire building smelled like fresh baked bread as folks walked in. I'm the pastor (and a beer drinker, gasp!) but I realized that some folks wouldn't be down with beer with their Communion. So a can of ginger ale works just fine, and adds a bit of sweetness to the taste.

This is my first time visiting your blog, but I just made this beer bread and it was delicious. My first beer bread and it was a success! I used 1c white whole wheat flour, 1c whole wheat pastry flour, and 1c all-purpose. For the beer I used Sam Adams black lager, gave the bread a nice musty beer taste that went well with the sharp cheddar, chives and rosemary I stuck in. I also added a tablespoon of honey. I baked it at 375 in a convection oven for 45 minutes, and it was definitely done and crispy on top, but also very moist. I will have to see what the rest of it tastes like tomorrow morning. Thanks for the fabulous recipe!

Mmm...I've made this bread before as mini muffins, with Sam Adams Honey Porter and Parmesan cheese. It was to die for!

But I think I've just found my new favorite alteration- I subbed oat flour and wheat germ for the whole wheat flour and used Well's Banana Bread Beer (which is amazing on it's own, by the way. I always get it at World Market!)

I made these little cuties as mini heart-shaped loaves, and they're delicious! Maybe next time I'll add nuts or dark chocolate chips...or even a filling made of a little bit of beer and chocolate? The possibilities are endless!

I've been reading your blog on and off for the last few weeks as well as your compadres with the year in bread blog. I've been looking for different types of breads to make though I am not a novice - yeast breads has always intimidated me. So this is the first bread I made from your blog. Since I use a larger bread pan, my loaf was a little on the short side (but square :). At first i wasn't thrilled with the beer taste as I am not regular beer drinker, though I did use a british style pale ale, but I have found with great and surprising pleasure that it goes WONDERFULLY with Bologna and homemade mayo! I kind of figured it would since bologna is essentially a sausage, but I doubt I will ever want a different bread for my midnight bologna sandwich snack! Thank you so much for the recipe andI am looking forward to attempting some of the other breads and recipes on this and the other sites.Thanks Again!B

Well, considering that SOMEBODY had just thrown away my only container of baking powder, I ended up making this as more of a yeast bread. I used Caguama beer (Kind of like Corona, very light), yeast, rosemary mix, Mrs. Dash and flaxseed. Its in the oven right now, but while it was rising it smelled SOOO heavenly...I will let you all know how it turns out...Wish me Luck!

As you well said, my first experience with Beer Bread was from a mix box, and I loved it. A long time has passed since that day (maybe 10 yrs.), but the memories about that bread hit me back while making a very easy Kalamata Olives & Semi-Dried Tomatoes Damper (if you want I can give you the recipe).

Anyway, at that moment I decided to look for a beer bread recipe, and came upon your recipes, and I have to tell you I love them. But, I have a doubt, is possible to substitute the plain flour (white and wholemeal) for a self-raising type (not using the baking powder)? Since I only had this kind of flour I gave it a try, but despite the good flavor it came out more as a cake than a bread. I liked, but was useless as a bread because it tends to crumble.

Thanks in advance for your response, and for the tasty recipes that you have posted in your blog.

Hi Stephanie,Your version sounds great. Thanks for taking the time to tell us about it. I hope it tasted as good as it smelled! :)

Hi Daniel,I'm afraid I've never used self rising flour, so I can't help you there. Since you liked the flavor, I'd suggest giving the recipe a try as written with the plain flours and the baking powder. Just make sure the baking powder is fresh! :)

Hi Aristotle,Hmmmm. It sounds like your oven may be too hot. Even if you have it set at the correct temperature, many ovens are off, and sometimes by quite a bit. An inexpensive oven thermometer can help - or you could simply try reducing the temperature and seeing if you get better results.

Is your baking powder fresh? You'd be amazed at what weird things bad baking powder can do to baked goods. If you've had your container open more than a few months (even less if your kitchen is hot and humid), toss it out and buy a new one. It's worth the $2, believe me. I have good results with Rumford brand of baking powder, and I like that it doesn't contain aluminum, as many other brands do.

The only other thing I can think of is the beer - but only if you're using something a little out of the ordinary, like a very dark homebrew or something rich and thick like Guinness. That might affect how the bread bakes.

Baking with whole wheat flour is always a little trickier than using white. You might try the white flour version, or reduce the amount of whole wheat flour in this one, and see if that helps.

I'm glad you haven't given up on beer bread, and I hope you'll come back and let us know how the next batch turns out! :)

This was amazing! Thank you so much for this. Like you, I used home brew and it tasted great. I just got a superheated steam oven and have been dying to bake bread in it. I will have to try some of your other recipes as the oven has a 'proof' option to take out the variabilities.

HI! Thank you so much for posting this, I came across your site randomly, and I am so glad! I just put the WW Beer Bread in the oven and I can barely contain myself!!!! I used a full can of Ashland Amber Beer out of Oregon and 2 0z. of PBR! (Use what you got!) I also put in a little over a half of cup of mixed shredded hard cheeses . . . I can't wait! Fingers crossed :) Please keep posting your recipes, I love them! Have a brilliant day . . Heather in Nashville!

I spent my day making wonderful recipes from this site. I started by making the bran muffins with blueberries. The result was exactly as you described...tasty, yummy and beautiful! So easy too which for me is always nice. I then began to prepare our evening meal and chose to have the lentil/sausage soup along with the beer bread with dill and cheddar. Once again, these were easy to prepare and OMG yum, yum, yum. My husband loved it all. He is not a picky eater but when he compliments a meal as he did tonight...you know it was great. I gave a few muffins to our neighbor for breakfast this morning. Thank you for creating this website and sharing your life and recipes with all of us. I don't think I have enjoyed a website this much in a long while. I wish the best to you and yours, MurphyGood

Thank you for posting a wonderful recipe! I found your page on Bing after searching for cheese bread. I omitted the cheese and made this whole wheat beer bread instead and very glad I did! Mine had a bit of funky shape but don't think I patted it in the pan enough and allowed air pockets to form. My husband made the dough and used sea salt - I DO NOT recommend this, too salty and after cooking the crystals look like um, white bugs. Can't wait to make again and may try as a pizza crust.

I'm the one who used the sea salt and reporting back after making it with table salt the sea salt is preferred! It has a yummy pretzel taste which is divine for a sandwich. We make a loaf monthly varying results by adding dill, garlic, italian spices or different beers. Such a simple recipe and our guests are amazed when we pass it on! Thank you again for posting it.

Just finished with my first loaf of the WW Beer Bread. Not quite what I expected. The result was a good, dense bread, but it had a sour/bitter taste. I'm using a new can of baking powder, so I'm wondering if the beer is making it taste this way? I used Leinenkugel's Creamy Dark Lager Beer, since I usually prefer a dark beer to drink. I'll make another loaf tomorrow (because it's just SO hard to make!) using a lighter beer, either a Honey Weiss or a Pale Ale, and I'll let you know how it comes out.

OK. I made another loaf, this time using a Leinenkugel' Honey Weiss. (My local grocery is selling Leinenkugel beers at half price. If PBR was on sale I'd probably be using that.) I also took the liberty of adding a tablespoon of honey to the mix. The end result was MUCH better! Tastey and chewey, with the beer note hitting at the end as you swallow. So, definitely, the beer you use does affect the final outcome.

One question/problem: both times I've tried this the tops of the breads came out very rounded and "ragged", for lack of a better term. In your page on making your Farmhouse White Sandwich bread, you have a photo of "oven blow", where the loaf rose too much in the oven. Both times my loaves looked like that, but worse. Very little rising on the sides, lots of rising in the middle. Anything I can do to fix that?

Hi Jim,I'm glad you didn't give up on beer bread and found a version you like! Yes, the kind of beer you use definitely makes a difference, especially if you're using a really dark beer.

As for the ragged tops of the loaves, that's just how beer bread looks. In my original beer bread recipe post here, you can see that one loaf even has a big split down the middle. It sounds like yours is coming out just fine. :)

That 'oven blow' you mention has to do with yeast breads (vs. beer breads which are quick breads). If the loaves haven't proofed quite enough before going into the oven, then the yeast gets too excited when it hits that blast of heat and there is too much bloom, causing the loaf to sort of tear apart, usually on the sides. Still edible, just doesn't look as nice.

I tried this recipe, made it twice. Both times I used organic wheat and organic all purpose flour. I took the amounts of cheddar and dill from your othe recipe and added it to this. To lighten up a bit, the first time I added an additonal 1/8 tsp of baking powder. The batch was brought to a gathering as a hostess gift, and it was amazing and everyone gobbled it up. The IPA I used was very strong in flavor, so it was slightly more bitter than I would have liked....so the next day I made it again, but this time I used 8 oz of IPA and 4 oz of lukewarm water for the liquids, again increasing the baking powder by 1/8 tsp. I like fluffy bread! I also baked at 400° for 5 mi, then turned down to 375° for.the remainder of.the time. It developed an amazing crispy crust on the outside and was so light and moist inside. Again, everyone gobbled it up.both times I did not glaze. Thank you for the amazing addition to my repetoire, I will be making this for years to come!!!

December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!

Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.

I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

I look forward to hearing from you and hope you enjoy your e-visits to our farm!